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Caprese Frittata with Fresh Mozzarella & Basil Ribbons


chef's knife
cutting board
garlic press (optional)
measuring spoons
mixing bowls
oven mitts
stainless steel or cast iron skillet
whisk or fork

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  • 6 eggs
  • ½ small pkg
  • fresh basil
  • ½ (8 oz) pkg
  • fresh mozzarella cheese
  • 2 cloves
  • garlic
  • 3 tomatoes
  • black pepper
  • extra virgin olive oil
  • salt


Cooking time 30mins


Step 1

1. Wash the fresh produce. Pick the basil leaves off the stems; discard the stems and slice the leaves crosswise into ribbons. Slice the tomatoes into rounds. Peel and mince the garlic.
½ small pkg fresh basil
3 tomatoes
2 cloves garlic

2. Slice the mozzarella into rounds.
½ (8 oz) pkg fresh mozzarella cheese

3. Preheat the broiler and position rack in the upper third of the oven.

4. Heat a skillet over medium heat.

5. Add olive oil to the skillet and swirl to coat bottom. Add garlic and cook until fragrant, 15-30 seconds. Reserve 5 or 6 tomato slices for later while adding the rest to the skillet. Cook until tomatoes begin to soften, 2-3 minutes.

1 tbsp extra virgin olive oil

6. Meanwhile, in a medium bowl, whisk together the eggs, water, ½ of the basil ribbons (save the rest for garnishing), salt, and pepper.
6 eggs
2 tbsp water
¼ tsp salt
¼ tsp black pepper

7. Reduce heat to medium-low and pour in the egg mixture. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm by the top is still runny, 5-7 minutes.

8. Top frittata with mozzarella and remaining tomato slices. Place skillet in the oven until the top is set, 2-3 minutes.

9. To serve, cut frittata into wedges and garnish with remaining basil ribbons and freshly ground pepper. Enjoy!

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